LEMON CHEESECAKES

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 15 min Total: 15 min
Yield
24.0 cheesecakes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
For the cheesecake mixture
For assembling the cheesecakes
Instructions (10)
  1. Put all the ingredients into a stewpan.
  2. Carefully grate the lemon-rind and strain the juice.
  3. Keep stirring the mixture over the fire until the sugar is dissolved, and it begins to thicken.
  4. When of the consistency of honey, it is done.
  5. Put it into small jars, and keep in a dry place.
  6. This mixture will remain good 3 or 4 months.
  7. When made into cheesecakes, add a few pounded almonds, or candied peel, or grated sweet biscuit.
  8. Line some patty-pans with good puff-paste.
  9. Rather more than half fill them with the mixture.
  10. Bake for about 1/4 hour in a good brisk oven.
Original Text
LEMON CHEESECAKES. 1292. INGREDIENTS.—1/4 lb. of butter, 1 lb. of loaf sugar, 6 eggs, the rind of 2 lemons and the juice of 3. Mode.—Put all the ingredients into a stewpan, carefully grating the lemon-rind and straining the juice. Keep stirring the mixture over the fire until the sugar is dissolved, and it begins to thicken: when of the consistency of honey, it is done; then put it into small jars, and keep in a dry place. This mixture will remain good 3 or 4 months. When made into cheesecakes, add a few pounded almonds, or candied peel, or grated sweet biscuit; line some patty-pans with good puff-paste, rather more than half fill them with the mixture, and bake for about 1/4 hour in a good brisk oven. Time.—1/4 hour. Average cost, 1s. 4d. Sufficient for 24 cheesecakes. Seasonable at any time.
Notes
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